pickles

Today I started to make long term pickles; those are pickles which take much longer to ferment, as the vegetables are cut in much larger pieces.

2 cauliflowers, 1 broccoli, one big carrot, half an onion, 2 stems of celery, 4 pieces of garlic (not sliced), and a whole bunch of fresh dill (roots  included).
As herbs I add juniper berries, mustard seed, dried thym and clove pods. I added 40 grams of salt, a litle bit of juice of my pickled cabbage and I filled with spring water, till the Perfect Pickler was full.

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Watermelon rind is especially high in an amino acid known as citrulline. Our bodies use citrulline to make another amino acid, arginine, which helps cells to divide, wounds to heal, and ammonia to be removed from the muscles and the liver.

Use the white inner rind, not the outer green part of the rind. This relish goes deliciously well with summer marinated and grilled foods — especially with proteine rich food.

Take a watermelon, remove the outer rind, like you can see on the picture. Then remove the inner rind, till you can see the red part .From one watermelon you get abound 400 grams / 0.90 lb rind.

Add 8 grams of natural sea salt, a teaspoon of mustard seeds, 1/2 teaspoon of celery seeds, 1/2 tea spoon cinnamon, 1/2 tea spoon ginger and a few cloves.Read more

The most traditional western pickle is of course sauerkraut, choucroute, pickled white cabbage.

It does not have a lot of ingredients, I made enough for a small Perfect Pickler pot.

1600 grams white cabbage, cut very fine.

1 grated red apple (160 grams)

1 table spoon Juniper berries

1/2 table spoon caraway seeds

18 grams sea salt

some juice from a pervious pickle as a starter.

As usual you can do it without the starter, but then you double the amount of salt.

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 A jar of your own handmade pickles; who would think there was such a mighty food right under our noses? And yet you will find no better source of core nutrition than this humble, old-fashioned food.

Good news! When you reintroduce pickles [the kind that teems with live-culture] on a regular basis,the body takes to them, improving digestion with every bite.Read more